Wouldn’t it be nice to get dinner on the table within thirty minutes and without dirtying more than one dish? It’s possible with this recipe for Creamy Tuscan Chicken. This one-skillet meal is perfect for busy school nights. It’s kid-friendly and mom-approved.
This easy dish incorporates some of our favorite “Tuscan” veggies including baby spinach, red bell pepper, onion, and zucchini. Combined with chicken thighs and a rich, creamy sauce, this is a recipe you’ll find yourself whipping up over and over again.
How To Make One-Skillet Creamy Tuscan Chicken
Making Creamy Tuscan Chicken is easy! In addition to the ingredients, you’ll need a large skillet — cast iron is great but not necessary.
You’ll begin by seasoning the chicken thighs and cooking them in the skillet until they are brown on the outside and cooked to an internal temperature of 180 degrees, about 5-7 minutes on each side. Once cooked, you’ll remove the chicken thighs from the skillet and set aside for a few minutes while you cook the veggies and create the sauce.
You’ll begin with the onions. Then you’ll add in the garlic. Next up are the red bell pepper and zucchini. Once those have had a few minutes in the skillet, you’ll begin making the sauce by adding in vegetable broth and milk along with flour and seasonings.
Within a few minutes, the sauce will begin to thicken. That’s your cue to add in the baby spinach and sun-dried tomatoes. Once the spinach has had a chance to wilt, add the chicken thighs back into the skillet and let everything simmer for a few minutes. Then it’s time to eat!
Creamy Tuscan Chicken can be served straight out of the skillet into a bowl. Or, plate it on top of rice or alongside some roasted potatoes. However you decide to serve it one thing is for sure, it’s bound to be delicious!
If you love this meal, you’ll also love this recipe for Tuscan Spinach Salad.
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